I remember asking my grandmother who was born in Ukraine in 1898 and grew up making Ukrainian food in Saskatchewan for her recipe for borscht. She looked at me seriously and then said, "Well, first you go out and see what you have in the garden." She taught me a really valuable lesson about the origin of recipes that day. Thank you, Nana.
This was eye-opening. When I was a kid, chicken kiev was one of my favorite foods-but ONLY the ones my mom got from a local butcher shop. The other times I tried it from grocery stores, or at restaurants, I disliked it. Eventually, the shop stopped selling chicken kiev and I never really had it again. But this segment perfectly lays out the difference between the version I liked and the one that tasted ‘meh’ to me. When he showed the inside of the ground-meat version after he cut into it, it was a real blast-from-the-past. It looked *exactly* like what I ate growing up. I need to make this as soon as possible.
This was such a great episode which highlights some great cultural favorites, and then refining them to achieve a great result! I’m so looking forward to trying these! Thank you once again for introducing such great recipes.
I Enjoy watching your shows Very Much , I’m a culinary instructor retired now for the US NAVY AND I HAD TO GRADUATE FOR THE the. CIA , Johnson And watching the Video both enlighten me and inferiorstes me at the same time trying to teach recruits out of boot camp very young and confused men and women is hard enough they watch you and correct me as if I’m making a MISTAKE,NOT EXCEPTIONAL…..
@@Wklsto Initially this dish was invented at 1912 in Saint-Petersburg, Russian Empire. Only in 1947, in Ukrainian Soviet Socialistic Republic, the pseudo-country formation inside Soviet Union, formed to have additional votes in UN, this dish was reassembled in one of govrenment-owned restaurant in Kiev as a welcome dish for the soviet delegation returning from France. I defiantely do not want to say that there were no terrific parts in soviet history (ukraine is a part of it), but not in this certain case
I'm a frying phobe too! Not only do I hate the mess, I hate having to deal with all of that leftover oil. I can't wait to try my hand at making your Kyiv. God bless and keep the brave, freedom-loving people of Ukraine 🙏!!!
3:32 a pat of butter? wow that's a huge pat! 😀 (i was imagining those little paper squares that come next to restaurant rolls) when they eat it as a hand pie...do they have trouble with butter coming out on their hands?
Glory to 🇺🇦! I visited Kyiv in 2016. I did not eat Chicken Kyiv. But, I did eat a lot of good food. Georgian restaurants were highly recommended to me. It was one of the greatest trips of my life. Glory to the heroes🇺🇦!
I remember asking my grandmother who was born in Ukraine in 1898 and grew up making Ukrainian food in Saskatchewan for her recipe for borscht. She looked at me seriously and then said, "Well, first you go out and see what you have in the garden." She taught me a really valuable lesson about the origin of recipes that day. Thank you, Nana.
This was eye-opening. When I was a kid, chicken kiev was one of my favorite foods-but ONLY the ones my mom got from a local butcher shop. The other times I tried it from grocery stores, or at restaurants, I disliked it. Eventually, the shop stopped selling chicken kiev and I never really had it again. But this segment perfectly lays out the difference between the version I liked and the one that tasted ‘meh’ to me. When he showed the inside of the ground-meat version after he cut into it, it was a real blast-from-the-past. It looked *exactly* like what I ate growing up. I need to make this as soon as possible.
This was such a great episode which highlights some great cultural favorites, and then refining them to achieve a great result! I’m so looking forward to trying these! Thank you once again for introducing such great recipes.
I'm with Matt: more than 1 bay leaf. Makes a difference.
I love Chicken Kyiv but have to admit that I like the version that cuts the butter with cream cheese . Just mho
Wow. What can I say. That was brilliant.
I Enjoy watching your shows Very Much , I’m a culinary instructor retired now for the US NAVY AND I HAD TO GRADUATE FOR THE the. CIA , Johnson And watching the Video both enlighten me and inferiorstes me at the same time trying to teach recruits out of boot camp very young and confused men and women is hard enough they watch you and correct me as if I’m making a MISTAKE,NOT EXCEPTIONAL…..
I really love the history part of the food that you do. This is nice you cooking together.
Unfortuntely the history part is not real
@@ncsh12 why do you say that?
@@Wklsto Initially this dish was invented at 1912 in Saint-Petersburg, Russian Empire. Only in 1947, in Ukrainian Soviet Socialistic Republic, the pseudo-country formation inside Soviet Union, formed to have additional votes in UN, this dish was reassembled in one of govrenment-owned restaurant in Kiev as a welcome dish for the soviet delegation returning from France. I defiantely do not want to say that there were no terrific parts in soviet history (ukraine is a part of it), but not in this certain case
I'm a frying phobe too! Not only do I hate the mess, I hate having to deal with all of that leftover oil. I can't wait to try my hand at making your Kyiv. God bless and keep the brave, freedom-loving people of Ukraine 🙏!!!
The chicken Kyiv looks delicious. It also looks like a scotch egg without the egg.
Fry with what they used prior to all these processed oils.
One of my favorite episodes of my favorite cooking show. Slava Ukraini!!!
My Baba’s borscht didn’t have meat, but always had Sour Salt and was topped with smetana (sour cream).
Thanks JM. Slava Ukraini.
Turkey Kiev! Would you use the same herbs or something else to complement turkey?
Yes to deep frying, Jasmine rice, I think would be better as it would soak up the Spiced butter
3:32 a pat of butter? wow that's a huge pat! 😀
(i was imagining those little paper squares that come next to restaurant rolls)
when they eat it as a hand pie...do they have trouble with butter coming out on their hands?
Beans are common just not so much in Kiev. Needs Salo …
What is salo?
@@madigan1323 Ukrainian salt cured Pork. Mostly pork fat. Super tasty!
God bless Ukraine
did he say pahp ricka
Omg, I'm glad that I wasn't around in the 60s and 70s. 😰
Glory to 🇺🇦! I visited Kyiv in 2016. I did not eat Chicken Kyiv. But, I did eat a lot of good food. Georgian restaurants were highly recommended to me. It was one of the greatest trips of my life. Glory to the heroes🇺🇦!
Boo. Disparaging tone for the original style is misplaced and wrong.
The ethnic recipes are good, but I'm not a fan of Ukraine. Please do some Russian classics. Thank you.